(Formerly Life with a Dairy-Free Toddler)
A mother's focus on feeding a child with multiple food allergies -- currently peanut and tree nuts, and formerly dairy and egg.

Please read, before reading

I am saddened by the comments on this blog that often take a judgmental turn. The information is intended to be just that -- information. You need to make your own decisions for your life and be accountable for your actions. I debated closing the blog, but feel there are many valuable items listed for families struggling with food allergies, especially early on.

If you need further information please contact a doctor. If you need to verify a product's ingredients, please look at current labels and contact the company yourself. Note many posts are several years old. Use your best judgment and do not make up comments to scare people.

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Tuesday, January 5, 2010

Vegetable Stock - so easy

I am always shocked by the ingredients in certain items, such as stock. So many broths or stocks are actually made with milk, not to mention a bunch of preservatives I can't pronounce. I read a long time ago how to make vegetable stock and put it on my list to try. I can't believe how easy and tasty it is. I don't think there has to be any hard fast rule on this one. I did read not to use too many cabbage products, such as broccoli and cauliflower because it might over power the stock.

Ingredients
Simply keep scraps from your veggies and put them in the freezer. Samples of what I use are onions ends, potato peels, carrots, celery ends and leaves, broccoli, cauliflower, garlic (after using it in the press), sweet potato peels, avocado peel, green onion ends, corn, beans, etc. Basically, any vegetable piece you might toss can be used. If you notice a vegetable going bad in the fridge put in your veggie stock stash.

I also add a couple bay leaves.

Directions
1. I use about 14 cups of water and about 3 cups of a variety of frozen vegetable scraps. This can vary depending on what you like.
2, Bring water and vegetables to boil. Boil for 2 hours. It will reduce some.
3. Strain vegetables. Then it's ready to freeze or for cooking.

Storing
I store in 1 cup containers I bought from the Dollar store and put in freezer for up to a day. Then I transfer the frozen stock to one ziplock bag. That way I can take out a cup at a time.

I also store in a large glass jar (reuse an old mayo jar or another type) and freeze for soup.

Cooking
Vegetable stock is great for soups, cooking rice, cooking potatoes, cooking couscous, boiling noodles, making gravy, and can be used as a good substitute for chicken or beef stock.